Strawberry-yogurt swirl pops

1 lb. strawberries, hulled
1/3 cup plus 1/4 cup sugar,
preferable superfine
2 tsp lemon juice
2 cups vanilla yogur
You'll also need: 2 large plastic squeeze bottles, 10 pop molds (1/2-cup capacity)

1. Place straberries, 1/3 cup sugar and lemon juice in blender; puree 3 minutes. Pour into a large plastic squeeze bottle and screw on bottle top.

2. In a medium bowl, stir remaining 1/4 cup sugar into yogurt until sugar is dissolved. Pour into the second squeeze bottle and screw on bottle top.

3. Fill each pop mold with strawberry and yogur mixtures, alternately squeezing or spooning the mixtures into each mold to create a swirled pattern. Place tops on molds; insert wooden sticks. Freeze at least 6 hours until solidly frozen.

4. Remove molds from freezer. Soften slightly at room temperature, about 5 minutes (or dip molds in warm water a few seconds). Remove pops from molds. Serve immediately, or wrap pops separately in plasctic wrap, then store in freezer bag or container.

Tip: Large squeeze bottles (2-cup capacity) are available in craft stores and baking supply stores, sometimes labeled for candy-making. To easily unmold the pops, use a pair of pliers to grip the sticks and gently pull out pops.

Womans Day magazine

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